Asparagus and Shiitake Mushroom Stir-Fry

• Salt
• 1 1/2 pounds asparagus, woody ends trimmed and cut on the diagonal into 1 1/2- to 2-inch pieces (generous 1 pound after trimming)
• 6 to 8 dried shiitake mushrooms, reconstituted (page 332), trimmed, and cut into 1/4-inch-thick strips
• 1/2 teaspoon sugar
• 1 1/2 teaspoons fish sauce
• 1 generous tablespoon oyster sauce
• 2 teaspoons canola or other neutral oil
• 1 1/2 tablespoons water
• 1 1/2 tablespoons canola or other neutral oil

1. Bring a large saucepan filled with salted water to a boil.
2. Add the asparagus and parboil for about 1 minute, or until just tender but still firm.
3. Drain and rinse under cold water to stop the cooking.
4. Set aside.
5. Have the mushrooms cut and ready to cook.
6. To make the flavoring sauce, in a small bowl, combine the sugar, fish sauce, oyster sauce, oil, and water and stir to dissolve the sugar.
7. Set aside.
8. (The asparagus and the sauce may be readied several hours in advance and kept at room temperature.)
9. In a wok or large skillet, heat the oil over medium heat until hot but not smoking.
10. Add the asparagus and mushrooms and stir-fry for about 3 minutes, or until heated through.
11. Raise the heat to medium-high.
12. Give the flavoring sauce a stir to recombine, then add to the pan and stir to distribute evenly.
13. When only a little sauce is visible, after about 1 minute, transfer the vegetables to a plate and serve.

salt, shiitake mushrooms, sugar, fish sauce, generous, other neutral oil, water, neutral oil

Taken from www.epicurious.com/recipes/food/views/asparagus-and-shiitake-mushroom-stir-fry-382911 (may not work)